Leek, mushroom and tarragon “quiche”

Leek, mushroom and tarragon “quiche”

By
From
The Herb & Flower Cookbook
Serves
4
Cooking time
65 mins

I use the term “quiche” very loosely as this actually doesn’t have a pastry base – it’s just the filling in all its rich and gooey glory. If it wasn’t for all the cream and cheese you could almost call this a lighter alternative, but the amount of dairy puts paid to that. Still, it’s ever so tasty, and that’s all that really counts.

Ingredients

Quantity Ingredient
25g butter
150g mushrooms, chopped
1 large leek, chopped
black pepper
3 eggs
150ml double cream
2 sprigs tarragon, broken up
75g cheddar cheese, grated

Method

  1. Preheat the oven to 160°C. Melt the butter in a large saucepan over a low heat and add the mushrooms and the leek, sautéing for 5 minutes until soft and just starting to brown. Pour into a deep, heat-resistant glass roasting dish and season with black pepper.
  2. In a bowl, beat together the rest of the ingredients until well combined using a fork and spoon the liquid mixture over the vegetables. Place the dish in the oven for 1 hour until set and slightly brown on top. Slice it into quarters and serve with a green salad – I find it also goes particularly well with coleslaw.

Substitute the tarragon with...

  • Basil, chervil or oregano.
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